Wednesday, August 1, 2012

Maple Mustard Vinagrette

Here is a favorite salad dressing from this summer's table. The maple syrup stands in as the sweet. Mustard adds flavor and a base and thickens the dressing a bit.

Use your favorite aromatic. Fresh basil is nice. Dried rosemary and garlic work well. Try thyme or sage, too. I would stay with a lighter vinegar that lets the flavor of the mustard-maple-aromatic shine through.

For fewer servings, cut the mustard and maple to 1 tablespoon, the vinegar to 1/4 cup and the olive oil to 1-2 tablespoons.

Try this on torn romaine leaves with fresh tomato, shredded carrot, and diced celery. Add sunflower seeds and top with shredded Romano or Parmesan cheese.

Copyright 2012
Wanda Hayes Eichler

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